It’s strawberry season, and that means our fridge is constantly overflowing with fresh strawberries. Somehow I began to grow tired of a simple bowl of sliced strawberries to follow dinner, and began a quest for the perfect strawberry dessert. Ice cream, short cake, and pie all had their selling points, but I finally settled on this recipe. Why? First and foremost, they’re beyond delicious. Secondly, they’re great any time of day (not just dessert)! And thirdly, they’re a perfect combination of breakfast (my favorite meal) and dessert (my second favorite meal). They are simultaneously soft and crunchy, moist on the inside and crumbly on the top… I could go on, but instead I’ll just supply you with the recipe, from Cooking Fresh with The Old Farmer’s Almanac.
(from page 98 of Cooking Fresh with The Old Farmer’s Almanac)
½ cup brown sugar
¼ cup all-purpose flour
½ cup chopped pecans
¼ cup oatmeal
3 tablespoons unsalted butter, melted
¾ cup all-purpose flour
¾ cup whole-wheat flour
½ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 egg, lightly beaten
½ cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
½ cup milk
1 cup sliced strawberries
1 teaspoon lemon zest
- Combine all of the topping ingredients in one bowl and mix well. Set aside.
Topping: So simple. So essential. So perfect (if I do say so myself).
- Preheat the oven to 350° F. Grease a standard 12-cup muffin pan or line with paper baking cups.
- Sift the flours, sugar, baking powder, salt, and cinnamon into a mixing bowl.
- In a separate bowl, mix the beaten egg, melted butter, vanilla, and milk. Add the wet ingredients to the dry all at once and stir until just combined. Quickly stir in the strawberries and lemon zest.
- Pour into the prepared muffin cups, filling them two-thirds full. Sprinkle the topping evenly over the muffins. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Makes 12 muffins.
T-minus 25 minutes till I can eat these!
Finally (25 minutes later): the finished product, in all its glory.
For more deliciousness, check out Cooking Fresh with The Old Farmer’s Almanac.